In a large mixing bowl, combine the drained black beans and use a fork or potato masher to mash them until mostly smooth. You want some texture, so don’t overdo it!
To the mashed beans, add the whole oats, ground flax seeds, shredded zucchini, chili powder, garlic powder, onion powder, and ground cumin. Mix everything together until well combined.
Using your hands, form the mixture into patties. Aim for about 4-6 patties, depending on your preferred size.
Heat the olive oil in a griddle or skillet over medium heat. Once hot, add the patties to the skillet. Cook for about 5-7 minutes on each side, or until they’re golden brown and heated through.
In a small bowl, combine the soft tofu (if using), chipotle sauce, and cayenne pepper if you like some extra heat. Mix until smooth. Adjust the seasoning to your taste.
Lay a whole wheat wrap on a flat surface. Place a burger patty in the center, top it with diced Roma tomato, baby spinach, and a generous drizzle of chipotle aioli.
Fold the sides of the wrap over the filling, then roll from the bottom up to encase all the deliciousness inside.
Cut the wrap in half, if desired, and serve immediately. Enjoy your Black Bean Burger Wrap with Chipotle Aioli with a side salad or some baked sweet potato fries for a complete meal.
